The BEST Coconut Macaroons

in Vegetarian, Yummy Eats

There are some serious macaroon connoisseurs out there. They have no qualms about telling you that yours are no good… so I’ve been a little on edge about bringing mine out into the spotlight. But after getting a major thumbs up from colleagues, family and friends I am pretty confident about them now.

Be warned that I went a little camera happy on this one….


There are tons and tons of recipes out there for macaroons and there are even more variations; take this recipe as your base and play around with it.

Adapted from: browneyedbaker

  • 2 egg whites
  • 1/4 cup maple syrup
  • 2.5 cups shredded coconut {you can use pre-shredded or used flaked}
  • 1/2 cup almond meal or flour {I like to use the left over pulp from Homemade Almond Milk}
  • 1 tbsp almond extract
  • 1 tbsp pure vanilla extract
  • dash of cinnamon

If you are interested in adding the chocolate {who isn’t}

  • handful of semi sweet chocolate chips
  • 1/2 tbsp coconut oil


  1. Pre-heat the oven to 350° and grab a baking sheet covered with parchment paper
  2. Using a handheld blender or whisking by hand whisk the egg white until fluffy {about 4 minutes}
  3. Add in the maple syrup or honey and mix for another few minutes
  4. Add in the rest of the ingredients and mix with a spoon until fully combined
  5. Using a spoon scoop about a tablespoon worth and roll into a semi-tightly packed ball, continue with all mixture
  6. Bake for about 16-18 minutes
  7. Remove from oven and let cool



If you want to add the chocolate…

  1. Once completely cooled transfer balls and parchment paper onto a plate
  2. In a microwave safe bowl melt the chocolate and coconut oil
  3. Once it’s nice and creamy drizzle overtop of the macaroons
  4. Place plate in the freezer and leave for about 20 minutes
  5. Viola!




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